Rosemary Pork tenderloin in Crock-Pot.

 Here's a nice recipe done in the crock-pot. We got everything ready at night, turned the crock-pot on and left it for 6 hours on low. Today, we turned it on again to warm up for about 2 hours. It was delicious!



For the Marinade

• 1 clove garlic in the marinade used for the pork
• pork tenderloin - enough for 2 people
• 1/2 cup balsamic vinegar
• 1 cup red wine

Start by marinating the pork tenderloin (sliced up) in the wine, vinegar and garlic for about an hour. When marinaded, remove the marinade, lightly fry the tenderloin cuts in a pan with olive oil and add everything (including the left over marinade) to the crock-pot, set it on high until it warms up and then turn it back to low, letting it cook for the night with the rest of the ingredients.

• 4 medium-small potatoes cut up
• 1 onion in half
• rosemary
• thyme
• bay leaf- crushed and spread out
• water
• olive oil - enough to cover the surface
• 1 clove garlic in the potatoes

 Here's the result. Pair it with a homemade salad and use the sauce from the crock-pot as a dressing.  The pork tenderloin is so juicy, soft and just melts in your mouth. The taste of vinegar is not overpowering, it adds a great taste to the meat and potatoes.

Try it out and let me know what you think!

Pork in Red wine and honey-mustard sauce.

One of the best lunches I've had in some time!!

You can pair it with some bread but it's so good that I didn't want to ruin its taste with bread or anything else!

If you don't have an ingredient listed here then you can improvise with what you've got. Use what meat you have, or what wine you prefer. The spring rolls are not perfect, but we used what we had at home, i can imagine more onion would suit it, grated carrot, maybe rice inside? Next time they will be different.

But go on ahead and read the recipe! :)

Ingredients for 2 people

• 2 pork cutlets sliced up
• Olive oil for stir frying

For the Sauce

• 2 oranges
• 4 tablespoons red dry wine
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the fresh spring rolls

• 4 rice papers
• 1 package of bean sprouts
• parley chopped up 
• some leek
• onion
• black sesame

Peel the oranges, remove any seeds and cut them up. Put them in a blender along with all the ingredients for our sauce and blend until it's a puree.

Stir fry the pork strips for about 3 minutes with olive oil, then add the sauce and let it cook slowly for about half an hour, until it starts to thicken up. We had pork cutlets in hand, but you can just as easily pick up pork strips for stir frying at the store!

For the fresh spring rolls, we just used up what we had in the fridge. We chopped up some leek, onion, leek and parley and placed it along with black sesame and sprouts in a rice paper (you have to place it in warm water first so it becomes usable). You can eat them right away after wrapping them, or you may warm them up (just put them in the microwave for 3-5 minutes).


That's it! Hope you can try it out and let me know what you think :)